Description
This Blackberry Coffee Cake combines tender, moist cake with juicy blackberries and a cinnamon-scented crumb topping, finished with a tangy lemon glaze. Perfect for breakfast or an afternoon treat, this delightful cake brings together fresh fruit, warm spices, and rich textures in every bite.
Ingredients
Scale
Crumb Topping
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 4 tablespoons salted butter, melted
Cake Batter
- 2 cups all-purpose flour
- 1 tablespoon all-purpose flour (for blackberries)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 cup salted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blackberries, roughly chopped
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Prepare Pan: Preheat your oven to 350°F. Generously grease a 9-inch springform pan or a deep dish 9-inch cake pan with butter or cooking spray to prevent sticking.
- Make Crumb Topping: In a mixing bowl, combine the flour, brown sugar, salt, and cinnamon. Drizzle in melted butter and mix until combined. The topping will be more solid than crumbly. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, add granulated sugar and lemon zest. Press the zest into the sugar to release oils. Using an electric mixer, cream together the sugar mixture with the room temperature butter until fluffy, about 3-4 minutes. Add eggs one at a time, beating between each. Mix in vanilla extract.
- Fold in Sour Cream: Gently fold sour cream into the mixture until evenly incorporated.
- Add Dry Ingredients: Gradually sprinkle the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing to prevent a dense cake.
- Prepare Blackberries: Toss roughly chopped blackberries with the remaining tablespoon of flour to absorb juices and prevent sinking. Fold gently into batter. Pour batter evenly into prepared pan.
- Add Topping and Bake: Sprinkle the crumb topping evenly over the batter. Bake for 37-40 minutes, testing doneness with a toothpick inserted in the center—it should come out mostly clean. Let the cake rest for 5 minutes, then carefully remove the springform. Allow to cool for an additional 15 minutes.
- Make Glaze and Serve: In a small bowl, whisk lemon juice into powdered sugar until smooth and runny. Drizzle the glaze over the cooled cake. Garnish with a few blackberries, slice, and enjoy.
Notes
- Use fresh blackberries for best flavor and texture.
- Do not overmix the batter to keep the cake light and tender.
- The lemon zest in the sugar enhances the cake’s brightness.
- Let the cake cool properly before glazing to avoid melting the glaze.
- Room temperature butter helps in achieving a fluffy batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry coffee cake, crumb topping, lemon glaze, breakfast cake, berry dessert
